Blueberry Corn Muffins

If you love eating the edges off cookies and think a muffin’s top is the best part, here’s a recipe you have to try. It’s for blueberry corn muffins, and what’s so special about them is that as they bake they develop these lovely, crispy, rings around the edge. I suppose it’s due to the oil in the recipe, or maybe it just has something to do with the fact I used a lot of butter on the muffin cups, but I don’t think I’ve ever made a muffin like this.

Mix the dry ingredients (cornmeal through salt) in a mixing bowl. In a second bowl or in a large glass measure, whisk together the egg, milk, oil, and vanilla. Pour the egg mixture into the dry mixture and stir just until blended. Stir in the blueberries. Divide the batter equally among the muffins cups (it will come almost to the top) and bake on center rack for 16-18 minutes or until the muffins appear golden brown around the edges.

I love the crunchy tops of muffins, and always eat the less desirable (for me) bottom first and save the delicious top to eat last. I once read an article that said you can tell a lot about a person’s personality by the way they eat muffins or cupcakes. I think I would be classified as a non-spontaneous person who believes in delayed gratification.

I’m not the biggest muffin top fan (I like warm centers) but the people in my house don’t even know about this recipe and I can hear them swooning over it :). Definitely going to be a big hit around here.
What grind cornmeal did you use (I would assume fine)?

Adam, these are super moist. The grind I used was whatever was in the bulk bin so I guess it was kind of fine but not super fine. It was less coarse than polenta, but not as fine as when I grind the corn flour myself.

Loved these! FYI – the reason they get so crispy at the top is that you are using so much oil. The oil rises to the top and has basically fried the edges.
It doesn’t matter if you rub pan with butter or spray with Baker’s Joy as I did. It’s all about the oil!

We picked fresh blueberries and made these while they were still warm:)